Studies on flavonol degradation by peroxidase (donor: H2O2-oxidoreductase, EC 1.11.1.7): Part 2—Quercetin

This chapter will deal with various aspects of flavonoid turnover and degradation in higher plants and microorganisms. The microbial dissimilation of flavonoids has been a well understood area of biochemical research for many decades. It has been part of the more general field of microbial transformations of natural aromatic compounds, where it has been shown that all organic molecules are degraded by some form of life to maintain the carbon cycle of nature. Soil and sewage microflora are specifically adapted to perform this task. The results of microbial metabolism will be discussed here to outline the chemical principles governing flavonoid dissimilation and to relate them to the fate of flavonoids in higher plants.

J. Skok

Papers

Incorporation of 14C-quercetin into an isopropyl alcohol- and acid-insoluble fraction of tobacco